Lunch & Dinner and Salads

Avocado and Romaine Salad With Walnuts

By Chef Sylvie
RECIPE QUICK FACTS
Gluten Free, Grain Free, Paleo, and Vegan
SERVING SIZE: 4
PREP TIME: 15 min
TOTAL TIME: 15 min

A bright, kicky dressing and an effortless salad with lively layers of cool romaine, smooth avocado flesh and toasty walnuts.

Served as a side to your main dish or prepared as a quick lunch, this salad is light and effortless. It’s prepared with a bright, kicky dressing, lively layers of cool romaine, smooth avocado and topped with toasty walnuts.

Ingredients:

  • 2 Tablespoons/ 30ml white wine or champagne vinegar
  • 2 teaspoons fresh shallots, finely minced
  • 2 teaspoons Dijon mustard
  • 4 Tablespoons/ 60ml extra virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • 3 romaine hearts (about 1lb), torn or chopped into bite-size pieces
  • 2 Tablespoon fresh chives, finely chopped
  • 2 small avocados, thinly sliced
  • ¼ cup/ 28g walnuts, lightly toasted and coarsely chopped

Instructions:

  1. In a large bowl, whisk the vinegar with the shallots and mustard.
  2. Gradually whisk in the olive oil until incorporated and season to taste with salt and pepper.
  3. Add the romaine, chives and sliced avocados, toss well.
  4. Top with toasted walnuts and serve.

This recipe originally appeared on Gourmande in the Kitchen.

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